Ingredients

(Preparation 40 minutes)

2 tablespoons peanut oil
1/2 cup onion, finely chopped
1 small red pepper, seeded and chopped
1 cup uncooked short-grain brown rice
1 1/2 cups coconut milk
2 medium tomatoes, chopped
1 teaspoon salt
1 1/2 teaspoons dried chili pepper

Directions

In a large skillet, heat the oil over a medium flame and saute the onion and pepper for roughly 5 minutes, or until they are soft but not brown.

Add the rice and stir for 3 minutes, until the grains are evenly coated. Add the coconut milk, tomatoes and salt and bring to a simmer over medium heat.

Cover the pan, reduce the heat to low and simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender. Add water or more coconut milk if needed.

Remove the skillet from the heat and stir in the chili pepper. Cover again and let sit for 10 minutes before serving. Makes 4 servings.

Inspired by an original recipe in "African Cooking" by Laurens van der Post, Time-Life Books, 1970.